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Duck salad with mushrooms and oranges

In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

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Ingredients
Serves: 4

250g basmati and wild rice, rinsed

400g boneless duck breasts, skinned

2 tbsp vegetable oil

125g chestnut mushrooms, sliced

125g fresh shiitake mushrooms, sliced

3 oranges

1 pomegranate

220g can water chestnuts, drained and thinly sliced

50g lamb's lettuce

GINGER & HONEY DRESSING

25g fresh root ginger, peeled and finely chopped

½ tsp orange zest and 1 tbsp orange juice (from 1 of the oranges)

1 tsp Dijon mustard

2 tsp clear honey

1½ tbsp walnut oil

1 tsp wine vinegar

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MethodPrep:30min › Cook:15min › Ready in:45min

Cook the rice in a saucepan of lightly salted, boiling water for 12–15 minutes, or according to the pack instructions, until tender. Drain thoroughly, then transfer to a large bowl.

Meanwhile, heat a cast-iron, ridged griddle. Brush the duck breasts on both sides with 2 tsp of the vegetable oil, then cook them on the griddle over a moderate heat for 3 minutes on each side. The meat will be rare, so cook for longer if you prefer it medium or well-done. (If you don't have a griddle, cook the duck on the rack of a grill pan under a moderate grill.) Transfer the duck to a board and leave to cool. Brush the griddle with half of the remaining oil and add half the mushrooms. Cook for 3–5 minutes until tender, turning them occasionally. Remove and set aside, then repeat with the remaining oil and mushrooms.

Grate ½ tsp of zest from 1 of the oranges and set aside for the dressing. Cut away all the peel and pith from the 3 oranges, then cutting between and close to the membranes, remove the segments from each orange, holding the fruit over a bowl to catch the juices. Reserve 1 tbsp of the juice for the dressing.

Cut the pomegranate in half and carefully remove the fleshy seeds, leaving all the bitter pith behind. Add half the pomegranate seeds to the rice with the orange segments, mushrooms, water chestnuts and lamb's lettuce.

To make the dressing, whisk together the orange zest and juice, ginger, mustard, honey and walnut oil in a small bowl. Season to taste. Add 1 tbsp of dressing to the rice mixture, toss together, then transfer to a serving platter. Cut the duck breasts into thin slices and arrange on top of the rice. Drizzle over the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.